Pumpkin And Tomato Bisque Dairy Free Recipes

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VEGAN TOMATO BISQUE



Vegan Tomato Bisque image

Rich, creamy, and dairy-free!

Provided by Holly Gray

Categories     Dinner     Lunch

Time 15m

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup shallot
2 tablespoons + 2 teaspoons garlic (minced)
28 ounces fire-roasted tomatoes (diced)
11 ounces full-fat coconut milk
1/2 cup unsalted cashews
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Into a medium-size soup pot over medium heat, add the olive oil. When the oil is hot, add the shallot. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for 1 additional minute.
  • Into the pot, add the tomatoes, coconut milk, cashews, water, salt, and black pepper. Bring to a boil then reduce the heat to low. Simmer for 5 minutes.
  • Pour the soup into a high-speed blender and puree until the consistency is smooth. Alternatively, an immersion blender can be used to puree the soup right in the pot.
  • Adjust the seasoning to taste and serve.

Nutrition Facts : Calories 378 kcal, Carbohydrate 23 g, Protein 7 g, Fat 31 g, SaturatedFat 17 g, Sodium 614 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

VEGAN PUMPKIN BISQUE



Vegan Pumpkin Bisque image

Fast, easy, and delicious. All the flavor of the heavy cream classic but dairy free. A splash of balsamic vinegar and a few toasted almonds crank this soup into high gourmet gear.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 20m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
½ cup chopped onion
1 (15 ounce) can pumpkin puree
2 cups vegetable broth
1 cup Original Unsweetened Almond Breeze Almondmilk
½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon ground cinnamon
4 teaspoons sliced, toasted almonds
4 teaspoons balsamic vinegar
4 teaspoons chopped fresh parsley

Steps:

  • Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.
  • Stir in the pumpkin and vegetable broth. Remove from heat. Transfer to a blender and process 1 minute or until smooth. Return mixture to pan. Return pan to heat.
  • Stir in almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally for 3 minutes, or until soup is heated through. Divide among 4 bowls and top each with 1 teaspoon almonds, 1 teaspoon vinegar, and 1 teaspoon parsley.

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